While half of us sat around in pjs and the other half in Pajama jeans. We all crammed ourselves into my tiny living room and stuffed our faces while watching Willy Wonka and the Chocolate factory on ABC Family. No joke. It was so relaxed, casual, and ridiculously fun!
My pumpkin cheesecake was a hit and I even made a lemon meringue pie from scratch. I'll smell like lemons for a few more days I'm sure. (I hope you liked it Andy)
Now the leftovers have been cleaned out and with the Christmas season upon us, I've got some new recipes to share. I'm excited to try some of the ideas I've found on pinterest and I'm excited to simply enjoy the Christmas season and sell some cookbooks.
If you haven't bought one, there is plenty of time to get your copy in time for Christmas.
Click on the Cookbook!!!
You can also get 25% off until December 14, 2011. Use coupon code: BUYMYBOOK305 at checkout. Max savings of $50.00
Tonight, we're revisiting a spaghetti dinner.
8 ounces uncooked spaghetti
1 pound ground beef
1 large can spaghetti sauce (26.5 ounces)
1 tablespoon butter
1/2 cup chopped red peppers
1/3 cup chopped onions
8 ounces cream cheese
2 tablespoons milk
Fresh grated Parmesan cheese
French Fried Onions (small can)
Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.
Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft. (If you don't want to use the microwave, you can easily saute the veggies and add softened cream cheese, mix well.)
Add cream cheese and milk to vegetables and stir well.
Layer in your casserole dish in the following order:
Thin layer of meat sauce on the bottom of the casserole dish.
Cream cheese/vegetable mixture
Parmesan Cheese (amount subject to your own taste)French Fried Onions (added during last 5 minutes of cooking)
Bake at 350 degrees for 25 minutes. Top with French Fried onion and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)